Makes approximately 8 servings ⋅ Adapted from The Mayo Clinic

Ingredients
  • 3 pounds russet potatoes, peeled and cubed
  • 6 garlic cloves, separated and peeled
  • 1/2 cup fat-free milk
  • 1 tablespoon trans fat-free margarine
  • Ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley
Instructions
  1. In a large stockpot, cover the potatoes with water. Bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Drain the potatoes thoroughly and return to the stockpot.
  2. In a small saucepan, cover the garlic with water. Bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Drain the garlic.
  3. In a food processor or blender, combine the garlic and milk. Puree until smooth. Add the pureed garlic and the margarine to the potatoes. Mash to desired consistency. Season with black pepper to taste. Garnish with parsley and serve immediately.

 

Nutritional Facts: Serving Size: 1 cup – Calories per serving: 154, Protein 4g, Carbohydrate 30g, Fat 2g